Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 800g |
| Fresh Basil | 10g |
| Fresh Parsley | 10g |
| Pickled Capers | 15g |
| Anchovies (or anchovy fillets) | 20g |
| Extra Virgin Olive Oil | 30g |
| White Wine Vinegar | 8g |
| Black Pepper | To taste |
| Dried Oregano | To taste |
Instructions
To make this delightful Green Potato Salad, we begin with the preparation of the potatoes. Start by thoroughly washing the potatoes. Leave the skins on and place them in a pot of salted water, ensuring they are completely covered. Bring the water to a boil and let the potatoes cook for about 30 minutes, or until tender when pierced with a fork.
Once the potatoes are cooked, drain them and allow them to cool slightly. It’s important that the potatoes are still warm but not hot when you begin to peel them. Carefully peel off the skin and transfer the potatoes onto a cutting board. Slice the potatoes into rounds of about 1/2-inch thickness and then place them into a large mixing bowl.
Next, chop the fresh parsley after rinsing it thoroughly, and roughly chop the basil into small pieces. Take the anchovies and finely chop them, ensuring they blend well with the other ingredients.
Now, it’s time to assemble the salad. Into the bowl with the sliced potatoes, add the freshly chopped basil and parsley. Pour in the extra virgin olive oil, followed by the chopped anchovies. Add a pinch of black pepper and sprinkle some dried oregano to enhance the flavors. Finish by drizzling the white wine vinegar over the top of the salad, stirring gently to combine everything into a well-coated mixture.
Once all the ingredients are mixed together, taste and adjust the seasoning with more pepper or oregano if desired. Serve the Green Potato Salad slightly warm or at room temperature for the best flavor. This simple yet vibrant salad is perfect for accompanying grilled meats, as a side dish, or even as a light main course. Enjoy the fresh, herbaceous, and tangy notes that come together in this wholesome dish!
